Broiled Mutton Kidneys

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (10)
  1. Split the kidneys open lengthwise without dividing them.
  2. Strip off the skin and fat.
  3. Run a fine skewer through the points and across the back of the kidneys to keep them flat while broiling.
  4. Season them with pepper or cayenne.
  5. Brush a very small quantity of oil or clarified butter over them before they are broiled (optional, but recommended).
  6. Lay them over a clear brisk fire, with the cut sides towards it.
  7. Turn them in from four to five minutes.
  8. Cook for another four to five minutes.
  9. Dish and serve them quickly.
  10. Serve with or without a cold Maître d’Hôtel sauce under them.
Original Text
BROILED MUTTON KIDNEYS. Split them open lengthwise without dividing them, strip off the skin and fat, run a fine skewer through the points and across the back of the kidneys to keep them flat while broiling, season them with pepper or cayenne, lay them over a clear brisk fire, with the cut sides towards it, turn them in from four to five minutes, and in as many more dish, and serve them quickly, with or without a cold Maître d’Hôtel sauce under them. French cooks season them with pepper and fine salt, and brush a very small quantity of oil or clarified butter over them before they are broiled: we think this an improvement. 8 to 10 minutes.
Notes
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